- This course gives all food handlers, operatives and engineers good fundamental information on HACCP theory and practical application. It is reasonable for those working in food manufacturing, catering or retailing as well as food packaging or distribution.
- An important aspect of food safety is a successful food safety system. Anyone working in the food industry needs to be aware of how this system works. Businesses may use a system designed to meet their needs.
- Level 4 HACCP training covers the importance of Hazard Analysis and Critical Control Point (HACCP)-based food safety management procedures involved. Level 4 course is mainly for high designation level employees example Technical Manager, HACCP Team leaders, Supervisors, Food managers, QS employees etc
To guarantee the senior management /food safety team leader engaged in HACCP development and implementation in the food business and to guarantee they have adequate knowledge in food safety management system. The Advanced(Level 4) HACCP training course is designed for those working in any branch of the food industry at the Manager level. This incorporates ‘traditional’ supervisors and HACCP group leaders, but also anyone who needs a wide understanding of HACCP as part of their work.
The term HACCP, which stands for Hazard Analysis Critical Control Point, is a system of food safety management that has become increasingly important to the food business. It was developed in the 1960s as a microbiological safety system for the first US manned space program and has in the last ten years been the primary approach to assuring the safety of food supply. It is a specific system of preventive control, which identifies, evaluates and controls hazards of significance to food safety.
Traditionally, regulators and industry have relied upon spot-checks of manufacturing conditions and random sampling of final items to guarantee safe food. The basic principle underlying the HACCP system is that it is possible to identify potential hazards and faulty practices at an early stage in a food operation. These can then be controlled in order to prevent them from constituting risks to the consumer or an economic burden on the operator as a result of spoilage or recall of marketed items. This is a key advantage of HACCP over other reactive approaches, for example, examination and end product testing, where a negative result can just call for remedial activity by the operator or regulatory authority but doesn't prevent the occurrence of the hazards in the first place.
Unleash Your Potential: Elevate Your Abilities with Our Assessments.
